Marinate the chicken thigh for 15 minutes.
Heat some oil in a skillet, add chicken thigh to pan fried until cooked. Add little water and cover with lid to simmer if needed.
Bring the water and Swanson Pork Bone Broth to boil, add udon, spinach and corn.
Add yuzu honey and mix well.
Put everything in a noodle bowl, serve with the chopped chicken thigh.